Straw-yellow in colour, the wine has an intensive aroma of acacia blossom combined with botrytis notes giving it a unique and special character. The aroma combines the fruitiness of the Sárgamuskotály grapes with notes of pear, peach and mint. The creamy texture and honey notes of the wine linger long in the mouth.
The key to making a successful late harvest wine is in the careful selection of the harvest’s date. We aim to harvest at a time when we see the accumulation of fully ripe, shrivelled, sometimes botrytised berries so as to conceive these rich, fruity, light wines.
The introduction of our late harvest wines were founded on modern innovations and technology such as controlled fermentation and reductive technology. The harvested grapes were transported to our state-of-the-art processing plant in Tolcsva where following gentle crushing and destemming they were soaked for a few hours and finally pressed using vacuum membrane presses. The must was clarified by traditional sedimentation and fermented on a pre-determined temperature using selected yeasts.
The wine is currently commercially available.